Asturian gastronomy is very rich and combines tradition and innovation in a balanced way in all kinds of dishes and creations: soups, stews and pulses, fish and seafood, meat and poultry, salads and vegetables, tapas and pinchos, rice dishes, pasta and desserts.

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A still life photo featuring a plate of beans with clams in the foreground

Asturian cuisine recipes are healthy, tasty, and incredibly diverse. They are an essential part of the Asturian gastronomic universe, characterized by a rich history, strong identity, deep-rooted traditions, exceptional quality of ingredients, and a prominent presence of both natural and human landscapes.

History and tradition undoubtedly contribute to the unmistakable and unique personality of Asturian cuisine, which takes on countless forms and flavors through hundreds of recipes of all kinds.

Within this culinary cosmos, you'll find timeless recipes that have been passed down from generation to generation, as well as innovative creations inspired by the creativity and expertise of their authors, always mindful of the defining features that shape the cuisine of Asturian landscapes.

 

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Artistic photo of a dessert

The result of the interaction of the various sources that nourish Asturian gastronomy is brilliant and distinctive, making cuisine in Asturias one of the main tourist attractions for both locals and foreigners.

Savoring the Natural Paradise through its multiple and excellent recipes is always a unique experience that takes you on a journey to unforgettable moments and emotions

Cooking recipes

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Go to Image Poached potato pan, roasted peppers, cod and eggs

Poached potato pan, roasted peppers, cod and eggs

  • Time Time: 20 minutes
Poached potato pan, roasted peppers, cod and eggs

Ingredients

Serves 4:

  • New potatoes
  • Red Pepper
  • 1 Codfish Morro
  • Spring onion
  • 1 Filleted Garlic
  • Fried Celery
  • Olive Oil
  • Bibiscus Salt
  • 2 Home Eggs
  • Fresh Chives

Cut the potatoes (as for an omelette), slowly fry the celery in thin strips and set aside separately.

Roast the peppers and spring onions in the oven, leave to cool, peel and chop.

Confit a cod snout in garlic oil and fry the eggs without the tip and with the yolk unset. Set aside.

Lightly brown the garlic fillets in a frying pan and fry the roasted peppers, previously cut into strips.

Presentation: Add the poached potato and allow the whole to integrate, place the sliced cod snout and finish off with the eggs and the hibiscus salt. Garnish with the fried celery strips and the finely chopped fresh chives.